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A breakthrough would be when you link intelligence to science writing--When I taught science writing I forbade the students from using the word breakthrough, mostly on grounds there are in fact very few real breakthroughs in science. The discovery of the helical structure of DNA is a breakthrough. The discovery of penicillin is a breakthrough. Breakthroughs come about four or five times a century. And the word is greatly overused by journalists who are trying to make their stories seem more important than they are, or by scientists doing likewise.
I’d like to add another word: link. The word link should be banned in all stories about nutrition, to be sure. What is linked today, isn’t linked tomorrow and even if there is a correlation that does not prove causation, so, so what? Journals are filled with stories linking something we eat to either something that will make us ill or to a cure or a prevention of whatever that was. And if you wait a year or two, someone will come up with the opposite results. Have some recent examples.
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In a study published in the Cochrane Library, a meta-analysis of 30 published studies involving 11,350 people who took at least 200 milligrams of vitamin C daily, researchers reported that the substance did nothing to lower the risk of the common cold. There was a slight reduction in the duration and severity of cold symptoms compared to a placebo, but it was not statistically significant. There was no reason to take vitamin C daily, a Finnish researcher said, unless—here comes the almost part—you are exposed to short periods of extreme physical stress, like running around in sub-arctic temperatures. Vitamin C showed a slight benefit in that case. Note this was a meta-analysis, which I’m beginning to think is a procedure that is at the root of this problem. Meta-analysis are studies of studies, statistically measuring whether a bunch of studies prove anything. Statistically speaking, of course.
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But wait, there’s more.
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Think we’re through?
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But….
Organic tomatoes are better for you than non-organic tomatoes—Yes. Really. We agree on something. A study in the Journal of Agricultural and Food Chemistry (I have a copy by the bed for leisure reading) says that organic tomatoes have a higher percent of flavonoids, antioxidants “linked” to preventing heart disease and cancer. The study is one of the first to substantiate claims that organic vegetables have an advantage over the factory-farmed stuff. They certainly taste better. The researchers, at UC Davis, think organic vegetables are better because of the availability of nitrogen in the soil.
Are you confused, dear reader? I would like to suggest a tomato and cheese pizza and a good cold glass of beer for lunch. Maybe a little popcorn. Might I recommend the couch? We can’t live forever.
Damn, I'm hungry.